1st Put the kale in a large saucepan, cover with water. Bring to a boil and cook for 5 minutes, then drain them really well and set aside. 2nd Halve onions lengthwise then cut each half into crescent-shaped slices, about 1cm (½ in) thick at the thickest point. Toss it in a roasting pan with the olive oil 4tbsp and balsamic vinegar to taste, and. 3rd Roast in preheated at 200 ° C (400 ° F, gas mark 6) for 30-35 minutes, stirring occasionally. The onions should be soft and slightly charred. 4th While the onions cook, you cook the pasta in plenty of boiling salted water for about 15 minutes (it should be al dente). Drain the pasta and return to the pan. Add the drained cabbage with 2 tablespoons of olive oil and adjust the seasoning if necessary. 5th Cook over medium heat, until the cabbage has warmed through. Gently stir in the onions and cheese, drizzle with virgin olive oil, if necessary, and serve immediately.

Nutrition information per serving

* 573 Calories (kcal) * Fat 27.0g * Saturated fat 8.0g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.